I love mushrooms. I eat them almost everyday. They are full of flavor and texture. Earthy in flavor and aroma, mushrooms evoke umami, the fifth taste, which means “delicious.” There are so many amazing varieties to choose from. Beyond the classic white button mushroom, crimini, and portabella (which are both larger versions of the button mushroom), are mushrooms that possess anti-inflammatory, anti-microbial, immune-enhancing and possible anti-tumor effects. If you want to reduce your cholesterol, lower blood pressure, balance your blood sugar, and reduce your risk of cancer, then mushrooms are your medicine. Hippocrates said, “Let food be thy medicine.” I completely agree. Shiitake, Maitake, Enoki, Chanterelle, Oyster. Oh, how I love to cook with them and eat them!
Note: all mushrooms should be cooked before eating, especially button mushrooms, as they contain potentially cancer-causing compounds called hydrazines, which are inactivated by heat.
MAGICAL MUSHROOM STIR-FRY
(Mushrooms will cook down a lot during cooking, so that’s why we start off with such a large quantity of raw mushrooms)
- 3 cups shiitake mushrooms, stems removed, sliced
- 3 cups oyster mushrooms, tough stems removed, chopped
- 3 cups chanterelle mushrooms, chopped
- 1 sweet onion, chopped
- 2 garlic cloves, minced
- 1 green onion, thinly sliced
- ¼ cup cilantro, chopped
- 2 tbs. hoisin sauce
- Coat a large nonstick pan or wok with vegetable cooking spray and place over medium-high heat until hot. Add ½ tsp. toasted sesame oil. When hot, add onions, garlic, and mushrooms. Sauté about 5-9 minutes, until mushrooms are cooked through and slightly golden.
- When mushrooms are thoroughly cooked, turn off heat and add hoisin sauce. Stir to combine. Remove to a serving dish and stir in chopped green onion and cilantro.
Let us know what you think about this recipe. We would love to hear how you love to cook with mushrooms.